Ingredients
8 oz elbow macaroni pasta, cooked and cooled
1 lb roast beef, prepared, cut into strips
½ cup pretzel biscuits, crushed
salt, to taste
ground black pepper, to taste
¼ cup unsalted butter
¼ cup all-purpose flour
4 cups cheddar cheese, shredded and divided
1⅓ cups milk
1⅓ cups reserved juices from the roast beef
¼ cup roast beef
1 tbsp pretzel biscuits, crushed
¼ tsp parsley
Preparation
Prepare your sauce first. Melt butter in a saucepot over medium-high heat, then add flour and whisk until it forms a roux.
Gradually whisk in milk and reserved roasting juices. Continue to simmer over medium heat, stirring constantly for roughly 10 minutes until thickened.
Stir in 3 cups of shredded cheese until melted.
Remove from heat, then stir in the macaroni and the beef. Season with salt and ground black pepper to taste, then fold until evenly incorporated.
Preheat the oven to 400 degrees F.
Pour your pasta into the greased baking casserole. Sprinkle the top with the remaining cheese, then the crushed pretzels.
Bake for 20 to 25 minutes or until golden brown and bubbly.
Let cool for 5 minutes before serving. Portion accordingly and garnish with parsley, beef, and biscuits.
